Makes 4 large crepes
2 cups rice flour
4 tablespoons peanut oil
1. Whisk the batter ingredients together in a bowl (a Pyrex or other container with a pour spout is ideal).
2. For each crêpe, heat 1 tablespoon peanut oil in a 12-inch, nonstick skillet over medium-high heat. Add 1/4 of the onions and mushrooms and stir-fry until lightly cooked, about two minutes. Add 1/4 of the pork and 6 shrimp and stir to distribute (don't fully cook the meat at this point; it will cook while the crêpe steams in the next step).
3. Without removing the meat and vegetables, pour in enough batter to just cover the bottom of the skillet, between 1/2 cup and 2/3 cup. Place one cup of the bean sprouts on the crepe. Cover and cook 5 minutes.*
4. Uncover and check for doneness. The crepe should pull away from the sides of the pan, be well-browned and lacy on the bottom, and look a bit dry on the top. Cook up to 3 more minutes, uncovered, until done.
5. Fold the crepe over the bean sprouts and serve immediately with a plate of lettuce leaves and a bowl of nuoc cham, a Vietnamese sauce made of fish sauce, lime juice, sugar and chiles.
*For an extra-crispy crêpe, sauté the filling in a separate pan while the crepe is cooking, and add the filling at the end.
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